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Chef Kevin

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  1. Chef Kevin
    Hi Bob, You might want to also check out catering equipment auctions, ebay and even facebook marketplace. Currently facebook has a bunch of buffalo slicers here is a link. https://www.facebook.com/marketplace/106027109438276/search?query=buffalo slicer or ebay https://www.ebay.co.uk/sch/i.html?_from=R40&_trksid=p2332490.m570.l1313&_nkw=buffalo+slicer&_sacat=0 Of course it depends on your budget and how often you want to use a slicer but there are always food operations going out of business so you might pick up a bargain. In my experience as chef a good brand like buffalo can last for 20+ years, so a second hand one can be a reasonable punt. Regards Kevin
  2. Chef Kevin
    Here is my latest Youtube video. I'm cooking whole seabass on my gas BBQ. The sea bass is served with a simple sauce made from fennel, clementine juice and mayonnaise. Lots of tips about cooking whole fish on a grill so it does not stick. How to BBQ Sea Bass
  3. Chef Kevin
    Thanks Adam
  4. Chef Kevin
    https://youtu.be/YElJewRTXK8?si=dkAmc82IG2CI4Rcp Here is a made from scratch pizza I made on my Landmann Fryton https://chefkevinashton.com/2023/08/24/caramelised-red-onion-roasted-garlic-pizza/
  5. Chef Kevin
    During the month of August I am teaching a BBQ Master via Zoom. As part of that I created an outdoor pop up kitchen in my little garden and put it all under a pop up gazebo because the weather has been so unreliable. Here is a short video clip I made of some ofd my equipment. My Pop Up BBQ
  6. Chef Kevin
    Thanks Wade, very useful information.
  7. Chef Kevin
    I have been given to chance to review a Landmann Fryton 4.1 (ultimate Bundle) for my Youtube channel and I am reaching to anyone who is familiar with this model to give me your opinions. Thanks Kevin Here is my honest review, I'd still appreciate and feedback from owners of this model. https://chefkevinashton.com/2023/08/14/landmann-fryton-4-1-gas-bbq-review/
  8. Chef Kevin
    Like Wade said creating several heat zones on a charcoal grill is the best way of controlling the heat. When I use my 12 year old rectagular charcoal grill I create 3 heat zones to better control the heat (see photo. After all, if you were in the kitchen you wouldn't leave all the burners of your stove up high during the whole of the cooking process.
  9. Chef Kevin
    I would definitely soak some wood chips and place them in a smoker box when using a gas grill. Your new BBQ looks great. Best Wishes Kevin
  10. Chef Kevin
    I'm thinking of buying a gas BBQ to go along side my charcoal grill. Does anyone have experience with this particular model? https://landmann.co.uk/collections/gas-barbecues/products/rexon-cook-3-1-stainless-steel-with-cover-pizza-stone If I do buy, I will also buy a wood box to add some natural wood smoke flavour to the grilling. Best Wishes Kevin
  11. Chef Kevin

    Vents

    Chef Kevin replied to frodo1977's topic in Help!

    An aluminium plate cover like this might do the job if you are unable to find a ceramic planter base big enough. https://www.nisbets.co.uk/vogue-aluminium-plate-cover/e893 You could probably drill holes in the side of the cover, to help air flow. Best Wishes Kevin
  12. Chef Kevin
    I know Forman and Field, a very well respected maker and seller of smoked salmon in London. I believed that had to relocate to make way for the redevelopment of the East End of London for the 2012 Olympic Games. If you are able to buy your sides of salmon from a wholesaler like M and J seafood you might be able to ask them to leave the gill in. As always I find your posts Wade to be very informative, thank you.
  13. Chef Kevin
    Really well described Wade. In traditional Scottish smokehouses they use butchers meat hooks to hold the salmon. The attached photograph is taken by John Ross Jr in his family's smokehouse. In other countries like the Canada and Norway, they remove a couple inches of salmon flesh from the tail, exposing the skin and then make a knot from the skin to hang the salmon from. Inverawe Smokehouse (also in Scotland) used to cut a whole salmon lengthwise in half and leave the bones and fins in place, then cure and smoke. I presume they did this to give the meat hooks something more to hang onto and perhaps increase their yield? I have even seen people use crocodile clips to hold the sides of salmon vertically.
  14. Chef Kevin
    Thanks Wade, I really appreciate your kind words about my BBQ videos. I do feel people tend to jump into barbecuing without knowing where to learn the basics, so that's why I made the videos. When I BBQ I like to create a "kitchen" outdoors so everything is to hand to avoid racing back and forth to the house. I do have a handful of Barbecue blog posts (with recipes) folks can find here Barbecue Cookery I want to make further bbq videos and talk about "slow and low" other interesting subjects such as the snake method though due to the unsettled weather this might not happen until next year. I will be posting additional short videos such how to cut up a whole chicken in the next few days. I do want to say how grateful I am for the continued warm welcome I've been getting on this forum, I too want to learn from you guys. Best Wishes Kev
  15. Chef Kevin
    Looks like a great catch!! For others reading this, the Green-lipped mussels (Perna canaliculus), are native to New Zealand so they are usually sold already cooked and frozen. They are generally larger than the blue mussels native to the UK and New England seaboard. Was your crab meat from native UK crabs or was it from the Blue Crab? Crab meat from the Blue Crab is sometimes sold in the UK and usually pasteurised to give it longer shelf life. The Blue Crab (see photo) is native to Eastern US seaboard particularly around the Chesapeake Bay in Maryland. Unlike the meat from UK crabs the meat from Blue Crabs are all white and milder in flavour. This makes it a great to stuff other fish or make crab cakes with.
  16. Chef Kevin
    Whether you are buying seafood for the grill or to cook indoors, buying seafood for many people is a hit and miss affair, so I thought it might be useful if I share one of my blog posts about how to improve your seafood buying. Just click on the photo to go to my post and learn what I do when I want fresh seafood. The post also has some great links if you want to learn more about the different types of seafood and how to fillet fish.
  17. Chef Kevin
    Because the weather has been so hit and miss in 2020, I think most places will selling their BBQ equipment at a discount. The scalloped carving knife looks okay for the price if you don't have one already.
  18. Chef Kevin
    As a Chef, I've used a lot of brands over the years but I would highly recommend the accuracy and quality of Thermapens. Not to mention they come with a very useful guide. https://thermapen.co.uk/thermapen-thermometers/138-thermapen-classic-marine-blue.html
  19. Chef Kevin
    Colin, it is the same in the restaurant business, fridge and freezers only break down in the summer time, usually on a busy weekend.
  20. Chef Kevin
    Glad to see you have weatherproofed your barbie Colin! 👍
  21. Chef Kevin
    Given the very unpredictable weather we are having in the UK I thought a discussion about how we work around this might be interesting........... When teaching people the basics about direct and indirect cooking on a barbecue I often recommend people "weatherproof their barbecue" by making a made up casserole type dish the night before to be able to offer your guests food even if the rain makes you come inside. I'm still very new here so I hope I have added the link to my recipe correctly ? If you click on the photo it should take you to the full recipe on one of my blogs. Texas Chili with All the Fixings©Kevin Ashton 2004 I have also made a video version of the chili recipe that you can find if you click on the link below. https://www.youtube.com/channel/UCrwYyC3aiNMrv31RagndWGQ
  22. Chef Kevin
    You should never wash meat before cooking it, I know many people still do because it is what their mum used to do but it only spreads whatever bacteria is present. I don't want to end up being the food cop on this thread because I'm a chef, but cooking any food from frozen, particularly meat is a bad idea, not just from a safety point of view but because you lose all the flavour as it thaws. Good hygiene when barbecuing is as important as when you are in your kitchen. I'm happy to offer advice if anyone asks.
  23. Chef Kevin
    A big shout out and thanks for such a warm welcome.
  24. Chef Kevin
    A big thanks to everyone for making me feel welcome. I'm looking forward to getting involved here.
  25. Chef Kevin
    I always make any vegetarian dish first so I can reassure any vegetarians that their food never touched meat. My Warm Grilled Mediterranean Salad is always a big hit with all the guests so I have to make sure the meat eaters don't take it all...lol If any one is interested here is a link to the recipe https://wannabetvchefblog.wordpress.com/2020/06/27/the-art-of-cooking-on-a-barbecue-part-three/
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